A bright pairing

Tomato and green beans ripen at the same time and provide a splash of colour when served together. This simple side dish is the ideal accompaniment to a summer fish recipe. To make: heat 2 tbsp olive oil in a pan set over a medium heat. Add 1 shallot and 1 garlic clove, both peeled and finely chopped, and a pinch of salt, sweating for 3 mins until softened. Stir in 300g halved cherry tomatoes. Cover and cook over a low heat for 2 mins until softened. Stir in a handful of finely chopped flat-leaved parsley, the juice of half a lemon and salt and pepper to taste. In a separate pan of salted boiling water, cook 475g trimmed green beans for 3 mins until tender to the bite. Drain well and divide between plates. Serve with tomatoes on the side and a garnish of young salad leaves.